Best 3 Pan Seared Pork Tenderloin With Rosemary Balsamic And Orange Sauce Recipes
Pan-seared pork tenderloin is a succulent and flavorful dish that can be easily prepared at home. The tenderloin is a lean cut of pork that is known for its delicate flavor and texture. When seared in a hot pan, the tenderloin develops a beautiful crust while remaining juicy and tender on the inside. The rosemary balsamic and orange sauce adds a delightful combination of savory and sweet flavors that perfectly complement the pork. This article will provide you with a comprehensive guide to cooking pan-seared pork tenderloin with rosemary balsamic and orange sauce, including step-by-step instructions, tips for achieving the perfect sear, and suggestions for serving the dish.
Here are our top 3 tried and tested recipes!
PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.
Provided by Love2cook2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
- Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
- Remove the cover and allow the meat and juices to stand for 10 minutes.
- To serve, slice the meat and drizzle with pan juices.
- If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g
ORANGE MARINATED PORK TENDERLOIN
This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!
Provided by JUDY MALLORY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
- Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
- Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g
PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE
This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook.
Provided by heather in Ont
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Line a baking pan with parchment paper.
- In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
- To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
- Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.
Nutrition Facts : Calories 359.6, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 167.2, Carbohydrate 25.2, Fiber 0.9, Sugar 18.4, Protein 35.9
Tips:
- Choose a high-quality pork tenderloin: Look for a tenderloin that is firm to the touch and has a bright pink color. Avoid any tenderloins that are slimy or have a grayish tint.
- Trim the tenderloin: Remove any excess fat or silverskin from the tenderloin. This will help the tenderloin cook evenly and prevent it from becoming tough.
- Sear the tenderloin over high heat: This will create a delicious crust on the outside of the tenderloin while keeping the inside juicy and tender.
- Cook the tenderloin to the desired doneness: Use a meat thermometer to check the internal temperature of the tenderloin. For medium-rare, cook the tenderloin to an internal temperature of 135 degrees Fahrenheit. For medium, cook the tenderloin to an internal temperature of 145 degrees Fahrenheit. For medium-well, cook the tenderloin to an internal temperature of 155 degrees Fahrenheit.
- Let the tenderloin rest before slicing: This will allow the juices to redistribute throughout the tenderloin, resulting in a more tender and flavorful piece of meat.
- Serve the tenderloin with your favorite sides: Some popular sides include roasted vegetables, mashed potatoes, and green beans.
Conclusion:
Pan-seared pork tenderloin with rosemary balsamic and orange sauce is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The tenderloin is cooked to perfection and the sauce is flavorful and tangy. This dish is sure to impress your guests!
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